Filter
Reset
Sort ByRelevance
ANNMILLER
Stuffed eggplant and paprika with bulgur
Stuffed eggplant and paprika with Mediterranean bulgur
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ˚C.
-
Halve the aubergines in the length and cut the flesh crosswise, but make sure that the skin stays intact.
-
Place the aubergine halves with the cutting edge upwards on a baking tray covered with parchment paper. Place in the middle of the oven and bake for about 20 minutes in the oven.
-
Prepare the bulgur according to the instructions on the packaging. Put in a sieve and drain.
-
In the meantime, cut the onion into thin half rings and finely chop the garlic. Heat the oil in a frying pan and fry the onion and garlic over low heat for 3 min.
-
Meanwhile, remove the skin from the sausage and cut into pieces. Add the sausage meat and cook for 3 minutes on medium heat.
-
Add the tomato puree and tomato cubes, stir and cook for another 10 minutes on low heat. Season with pepper and salt.
-
Remove the eggplants from the oven (leave the oven on). Scoop out the flesh, leaving ½ cm from the edge.
-
Slice the pulp and add with the bulgur to the meat mixture. Spoon and take off the fire.
-
Grate the cheese, finely chop the pistachios and mix in a bowl.
-
Grate the yellow skin of the lemon and squeeze out the fruit. Add the rasp to the cheese-nut mixture.
-
Add lemon juice to the bulgur-minced meat mixture.
-
Halve the peppers in the length and remove the seed lists. Place them with the aubergines on a griddle covered with parchment paper.
-
Fill the aubergine and pepper halves with the bulgur mixture and sprinkle with the cheese-nut mixture. Bake for about 15 minutes in the middle of the oven.
-
Bon appétit! .
Blogs that might be interesting
-
20 minMain dishbutter, Red pepper, zucchini, risotto ai funghi, turkey twigs, biscuits, dry white wine,vegetable risotto with turkey schnitzel
-
55 minMain dishonion, butter, risotto rice, sweet pointed peppers, lemon, vegetable stock, thyme leaves, salmon fillet with skin, Apple, cr? me fraiche, salt and white pepper,lemon-pepper risotto with salmon from the oven
-
30 minMain dishpaprika mix, olive oil, onions, tomato paste, vinegar, dried thyme, fusilli, Tuscan sausages,fusilli with peppers and sausages
-
70 minMain dishold white bread, fresh parsley, garlic, olive oil with truffle flavor, calffricandeau, fresh green asparagus, tap water,veal croquette with truffle parsley filling
Nutrition
620Calories
Sodium30% DV725mg
Fat46% DV30g
Protein52% DV26g
Carbs19% DV58g
Fiber28% DV7g
Loved it